Brown Sugar Rum Sourdough

Step 1: Autolyse

Mix flour, water, and starter until shaggy. Rest 45–60 minutes.

Step 2: Add Flavor + Salt

Dissolve brown sugar in rum. Add rum extract and vanilla.

Pour over dough. Add salt (and butter if

using). Mix until fully incorporated.

Step 3: Bulk Fermentation

Stretch and fold every 30 minutes for 2 hours. Then rest until

dough is smooth and airy (70–80%

rise).

Step 4: ShapeShape into boule or batard with good tension.

Step 5: Cold Fermentation

Refrigerate 8–12 hours.

Step 6: Bake

450°F.

Preheat to 475°F with Dutch oven. Bake 20 minutes covered,

then 20–25 minutes uncovered at

Finish:

after baking.

Mix 10 g brown sugar, 10 g warm water, 8–10 g dark rum, and

1/4 tsp rum extract. Brush on loaf

Step 7: Cool

Cool at least 1 hour before slicing.

Storage:

Store at room temperature 2–3 days